Lo-ser! (You gotta say that one the right way, as if harrasing Darryl Strawberry from the bleachers. I mean, c’mon, do you think that a nerdy, downtown-backed lawyer out of U.C. Hastings College of Law would ever have a prayer of becoming Supervisor of District Six?)

FUCK YOU. Oh, wait a second, that’s not my line, that’s a direct quote from Chris Daly’s wife back in 2006. And at the time I thought, “Gee, what an odd thing to say.” But I’m starting to understand what she was talking about.

For example, Chris Daly wanted letter grades from the health department posted outside of San Francisco restaurants but the GGRA put the kibosh on that. Mmmm. Now, let’s take the time to explore this.

“An overwhelming 83% of San Francisco surveyors say they agree that restaurants should be required to conspicuously post a letter grade reflecting the results of their health department inspection (as recently passed in NYC, taking a cue from LA).”

Consumers want this, but the GGRA doesn’t so guess what, we don’t have it. You know what GGRA? The bottom 20% of your members shouldn’t even be in business, so why do you spend so much time defending them?

Foodwise:Salads = 3 stars, (Mixt Greens / Working Girls/ Sellers Mkt and even Portico or Lee’s are better though).Sandwiches = 1 star (this has become an office joke. $8+ for two pieces of meat, 1 teaspoon of sourkraut, and 1 piece of cheese. Not prepared to order, sitting in a cooler behind the counter!

Service:meh.

Atmosphere: Awkward flow from left to right , pleasant enough tables outside

Price:Crap. My salad was smaller than any of the choices above but cost more. And I went simple.”

*”This study examines the eﬀect of an increase in product quality information to consumers on ﬁrms’choices of product quality. In 1998, Los Angeles County introduced hygiene quality grade cards to bedisplayed in restaurant windows. We show that the grade cards cause (i) restaurant health inspection scores to increase, (ii) consumer demand to become sensitive to changes in restaurants’ hygiene quality,and (iii) the number of foodborne illness hospitalizations to decrease. We also provide evidence thatthis improvement in health outcomes is not fully explained by consumers substituting from poor hygiene restaurants to good hygiene restaurants. These results imply the grade cards cause restaurants to make hygiene quality improvements”